Root Vegetables with Fennel and Dill

Root vegetables with fennel and dill

3 large and 3 baby beets (if you have them)

1 bulb Fennel

6 multicolored carrots

Beet greens

2 T olive oil (for greens)

3 T sesame seeds, toasted

1 bunch fresh dill

1/2 tsp real salt

1/2 tsp fresh black pepper

1 T red wine vinegar

Preheat oven to 450 degrees. Slice the fennel bulb (discard the top green part, its woody), beets and greens 1/2 inch wide. Place beets on cookie sheet and roast for 15 mintes, then add the fennel and carrots and roast for another 15 minutes.

In a separate pan, sautee the greens in olive oil for 8 minutes.

Chop dill with sesame seeds, salt, and pepper.

Combine beets and fennel with the greens and the seasonings. Pour vinegar over the top and garnish with dill. Serve warm.